Winter squash, despite its name, is actually grown in the summer and, unlike summer squash, isn’t usually harvested until the fall, when the seeds are fully matured and the skin is hardened into a tough rind.

Luckily, the squash can still be available through the colder months. Although there are numerous types of winter squash, our recipe roundup features only four types: butternut, which is a very good source of vitamins A and C, potassium, and manganese; spaghetti, a very good source of vitamin C; acorn, a very good source of vitamin C, potassium, and manganese; and golden nugget, a very good source of vitamins A and C.

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